Beet Tostadas With Fried Eggs

Ingredients

• •1½ lb red beets
• •2 cloves garlic
• •2 Tbsp ancho chile powder
• •1 tsp dried oregano
• •1 tsp paprika
• •¾ tsp ground cumin
• •½ tsp black pepper
• •1 Tbsp kosher salt
• •2⅓ cups vegetable oil
• •1 large white onion
• •6 medium serrano chiles
• •⅓ cup sage leaves
• •6 pieces corn tortillas
• •6 large eggs
• •1 serving Salsa de Árbol

Cooking Instructions

1. 1.

   Place a rack in middle of oven; preheat to 350°F. Toss beets, garlic, chile powder, oregano, paprika, cumin, pepper, 1 Tbsp. Diamond Crystal or 11/2 tsp. Morton kosher salt, and ⅓ cup oil in a medium bowl until beets are coated. Scrape onto a foil-lined rimmed baking sheet; bake, tossing every 15 minutes, until beets are tender and spices are very fragrant and smell slightly toasted, 35-45 minutes.

   45 min

2. 2.

   Meanwhile, heat 2 cups oil in a large saucepan over high until oil bubbles immediately when the edge of a tortilla touches the surface. Carefully fry onion, adding a little bit at time to avoid too much spattering and reducing heat as needed, until tender and beginning to brown, about 5 minutes. Transfer to a paper-towel-lined baking sheet. Repeat process with chiles, about 5 minutes. Transfer to same baking sheet. Fry sage leaves until crisp, about 30 seconds. Transfer to baking sheet. Working one at a time, fry tortillas, turning once, until crisp, puffed in places, and deep golden brown, about 1 minute per side. Transfer tostadas to baking sheet.

   20 min

3. 3.

   Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with salt.

   4 min

4. 4.

   Spoon beet mixture onto tostadas, dividing evenly, and top each with an egg, then fried onion, chiles, sage, and Salsa de Árbol.

   5 min